“Nankhatai” or Butter Cookies, A Traditional Indian/ Pakistani Biscuits. Hit among all age groups.
Nankhatai are from those time when Oven was not available at every home. I can remember from my childhood that we used to have it on festive seasons.
Traditionally it’s made with all purpose flour,gram flour, sugar, lots of ghee and cardamom powder.Melts in mouth easily and tastes so good 🙂 It was mainly prepared at festive seasons so obviously eggless.
Love the aroma of freshly baked nankhatais. An eggless cookie which can be prepared at home within 40minutes.
- 1 Cup all purpose flour
- 1/2 Cup powdered sugar
- 1/2 Cup ghee/ butter
- 2 Tbsp rava/ sooji
- Pinch of salt (if using butter do not use salt)
- 1/4 Baking soda
- 1 Tsp Cardamom powder
- Dry fruits (almonds/ cashews/ pistas/ raisins)
Step 1- Mix sugar and ghee/ butter in a bowl or grind sugar and ghee/butter in mixer jar till smooth and fluffy
Step 2- Add all purpose flour, sooji, cardamom powder, pinch of salt (if using ghee), and baking soda. Mix well
Step 3- Add little water if required and make loose dough and refrigerate for 15mins
Step 4- Take out the dough and divide into small equal balls and press a little to give shape like patty
Step 5- Preheat oven at 350ºF (180ºC) and bake the nankhatais for 15minutes
Step 6- Take out the nankhatais and let it cool down so that they can turn crispy at room temperature
Now they are ready to enjoy 🙂 Store them in an air tight container.